Categories: Spreads 
      Yield: 6 servings 
  
      2    Qt. Sliced or fresh rhubarb,        1 cn Peach pie filling (21 oz.) 
           -1 inch pieces                      1 pk Orange flavored gelatin 
      4 c  Sugar                           
  
  In a large bowl, combine rhubarb and sugar; allow to stand over night. 
  Transfer to a large saucepan and bring to a boil.  Reduce heat and simmer 
  for 10 minutes.  Meanwhile, dice peaches and add with filling to saucepan; 
  return to boiling.  Remove from heat; add gelatin and stir until dissolved. 
  Spoon into canning jars or freezer containers.  Cool completely. 
  Refrigerate or freeze. Yield: About 7 half-pints 
   
  SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93 
  POSTED BY: Jim Bodle 6/93